Gluten-Free Pumpkin Cheesecake

Ingredients

• 1 cup flaked coconut
• 1 cup pecan pieces
• 1/2 cup gluten free flour blend all purpose
• 1/2 cup light brown sugar organic
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 5 tablespoons vegan butter I used Earth Balance
• 16 ounces vegan cream cheese I used 2 8-oz containers Non-GMO Soy Cream Cheese
• 14 ounces silken tofu organic non-GMO
• 1 cup pumpkin cooked organic, canned is fine
• 2 tablespoons fresh lemon juice
• 2 teaspoons bourbon vanilla
• 1 cup light brown sugar packed
• 2 tablespoons tapioca starch
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt

Nutrition

• Calories : 280 calories
• Carbohydrate : 40 grams
• Fat : 14 grams
• Fiber : 3 grams
• Protein : 5 grams
• SaturatedFat : 3 grams
• Sodium : 140 milligrams
• Sugar : 33 grams